Food & Drink Books

Book SynopsisPeter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events.And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the cook’s greatest resource for introducing colour, variety and delight into the table display.The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds.

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Book SynopsisThe official guide to creating exceptional Disney-themed events with Mickey Mouse, the Little Mermaid, Moana, and more! Who says Disney is just for kids? Now everyone can experience the enchantment of their favourite characters and stories in this gorgeous guide to throwing amazing Disney-inspired events. Featuring birthdays, bridal showers, festive viewing parties, and more, this comprehensive guide features plans for designing invitations and gifts, planning meals, decorating event spaces, and re-creating the 'Disney magic' with games, crafts, and recipes.

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Book SynopsisWhen it comes to eating fresh and delicious food – pasta is the ideal choice. This book includes over 70 recipes, from authentic Italian classics to vibrant and contemporary dishes. A plate of pasta is one of the most satisfying things in the world – whether coated in a rich tomato-based ragù, doused in a fragrant herb pesto or smothered in creamy carbonara sauce. Pasta has many merits: it is inexpensive, quick to make and works both as an everyday staple or a dinner party showstopper. Laura’s approach is that the heart and soul of each dish is down to the sauce. The dishes are divided into Quick and Easy with simple stunners such as Pepper and Parmesan and Lemon Artichoke Pesto. Vegetables and Fungi comes next with an umami-rich Wild Mushroom Ragu. Following this is Fish and Seafood with a simple Salmon Carbonara as well as luxurious affairs like Asparagus and Scallop. In Meat and Poultry are Best-ever Meatballs and Spicy ‘Nduja Sausage. Flip to the Creamy and Cheesy chapter to find earthy Gorgonzola and Walnut and zesty Saffron and Courgette.

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Book SynopsisSimple Instructions and Superb Recipes from a Winemaking Legend With local breweries and wineries popping up everywhere, learning how to make wine is on everyone’s “to do” list. Utilize the guidance of home-winemaking legend Jack B. Keller, Jr. In the 1990s, Jack started one of the first (if not the first) wine blogs on the internet. His expertise, along with that of wine chemistry guru Daniel Pambianchi, is shared with you in Home Winemaking. It takes a fun, practical, step-by-step approach to making your own wine. The book begins with an introduction to winemaking, including basic principles, equipment needed, and exactly what to do. After the fundamentals are covered, you’re given a variety of tested, proven, delicious recipes. More than just grape wines, you’ll learn how to make wine out of everything from juices and concentrates to foraged ingredients such as berries and roots. There are even recipes that utilize dandelions and other unexpected ingredients. With 65 options, you can expand your winemaking season indefinitely! Jack’s simple approach to the subject is perfect for beginners, but winemakers of every skill level will appreciate the wealth of information. So get this essential winemaking book, and get started. You’ll be sipping to your success in no time.Table of ContentsIntroduction Chapter 1: Essential Concepts Chapter 2: Equipment, Additives, and Supplies Chapter 3: Putting It All Together Chapter 4: Grape Wine Recipes Chapter 5: Soft Fruit and Berry Wine Recipes Chapter 6: Hard Fruit Wine Recipes Chapter 7: Root Wine Recipes Chapter 8: Flowers, Herbs, and Forage Wine Recipes Chapter 9: Wine Recipes for Concentrates Chapter 10: Juice Wine Recipes Appendices Index

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Book SynopsisThe pioneering chefs behind London’s hugely popular Sunday Café share some of their most beloved recipes, so you can cook your way to the perfect weekend brunchTable of ContentsIntroduction Eggs the Sunday Way Toast the Sunday Way Waffles, Pancakes and Fritters Sunday Specialities Baking the Sunday Way Jams the Sunday Way Drinks the Sunday Way Index

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Book Synopsis“We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide.” —Saveur, Our Favorite Cookbooks to Gift This Year“A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.”—BookPage Everything you need to know about the world’s great cheeses, including how they’re made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing—from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovški Sir), and even the stinkiest (pick up some Allgäuer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.Trade Review“We officially declare this the book of cheese. From Frenchman and former fromager Tristan Sicard, A Field Guide to Cheese is the only fully illustrated manual on all things curdled, profiling more than 400 global varieties, along with maps, histories, and beverage pairings. The stunningly realistic illustrations are reason alone to buy the guide. . . . Any lactose lover will be completely obsessed.”—Saveur, Our Favorite Cookbooks to Gift This Year “A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics. Cheese expert and journalist Tristan Sicard lays out the book nicely, starting off with ‘A Quick Chronology of Cheese’ that spans from 5000 B.C. to the present day. This is followed by a diagram of dairy breeds—not only cow but also goat, sheep and even buffalo. The 11 families of cheese are also outlined, including information about color, texture, recommended serving tools and emblematic varieties. Finally, each cheese gets its own entry, with over 400 individual profiles in all, including the dairy breed, region of origin, an enticing illustration and a brief description. Further information is given about pairing, preparing and serving cheese, and there’s even a section about how to properly wrap cheese for storage.”—BookPage

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Book SynopsisFrom oolong to sencha to chai, tea is one of the world's most popular beverages. Perhaps that is because it is a uniquely adaptable drink, consumed in many different varieties and ways by cultures across the globe and in many different settings, from the intricate traditions of the Japanese tea ceremony to the elegant tea-rooms of Britain to iced tea drunk on the verandas of the American Deep South. In Tea food historian Helen Saberi explores this rich and fascinating history. Saberi looks at the economic and social uses of tea, such as its use as a currency during the Tang dynasty; its role in American independence at the Boston Tea Party; afternoon tea drunk by the British in India; and the 1913 creation of a tea dance or The Dansant that combined tea with tango. Saberi also explores where and how tea is grown around the world and how customs and traditions surrounding the beverage have evolved from its legendary origins to its present-day popularity. Featuring vivid images as well as recipes from around the world, Tea is a refreshing and stimulating treat.Trade Review'These are food memoirs, salacious and exotic, colorful, powdered, sweet, greasy and globe-trotting ... sharp and speedy little reads, spotted with off-kilter illustrations' - Chicago Tribune 'These little morsels of books are part of a delightful and new imprint known as the Edible series ... The history of each foodstuff is set out compactly and with erudition ... in each case, it's when the history moves closer to current day that revelation and delight meet.' - Diplomat magazine 'The Edible series of books, with titles such as Tea, Sandwich, Soup and others, are full of fascinating facts but are almost small enough to squeeze into a Christmas stocking.' - Delicious 'a charming, erudite little book' - Oxford Times 'as the subtitle of this handy, informative little volume indicates, tea is enjoyed the world over and ranks, globally,as the second-most-popular beverage after water.' - Booklist 'a highly readable, engaging book, one best enjoyed while sipping a cup of tea oneself.' - InMamasKitchen

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Book SynopsisAn essential reference guide to port, this book is recommended reading for the Wine & Spirit Education Trust and other certification programmes. It describes the unique features of the Douro Valley, the cycle of work in the vineyards, historical production techniques and more recent innovations, and the role of the wine lodges where port matures before being shipped to its worldwide markets. Ben Howkins offers a concise history of port and the port trade as they have developed over the last 300 years. He covers important changes in recent ownership of the major shippers and highlights the people driving change in the industry while protecting port's heritage.Trade ReviewBest wine books of 2015: Howkins's book has brought a few generations into the Port fold, and here it is again, updated and reading as well as ever. When the book first appeared, patamares, the bulldozed terraces that replaced dry-stone walling, were all the rage; now they're being adapted to more conservation-friendly methods. Then it was auto-vinification; now lagares are back. Port is better than ever, the region has a new confidence, and this book will both instruct and entice you.Table of ContentsForeword Preface Note on the Fourth Edition Acknowledgements 1. Introduction 2. Port - An Historical Perspective 3. Vineyards and Vines 4. Port Maturation 5. The Leading Port Producers 6. Port Styles 7. Vintage Port 8. Visiting the Region 9. Oporto 10. World Markets 11. Fifty Shades of Port Appendices 1. Vintage Ports and their Shippers 2. Glossary of Wine Terms 3. Further Reading Index

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Book Synopsis A sumptous book of delicious tried-and-tested recipes that are ideal for afternoon tea.

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Book SynopsisReveals how the food choices you make each day can affect your health, your energy, your waistline, your attitude, and how you age.Trade Review“This well-organized, accessible guide to healthful eating by two well-known ­medical consultants, both affiliated with the Dr. Oz Show, is sure to be widely popular with health-conscious readers.” –Library Journal“I'm so excited for this book you guys. With the new year comes this flood of resolutions and some of them are healthier lifestyles (I'm on that train with y'all🙋🏻) and this freaking book is here to help us!!” –Instagram: @thebookishsisters “The most helpful advice I found was to eat within a 12-hour period each day, which means fasting for 12 hours a day.” –Bookchickdi “This gem of a book is so great for dipping in and out of for great information.” –Instagram: @wordsandblooms “Despite the science it was accessible and amusing, with plenty of examples of foods to eat.” –Instagram: @bookmadbarlow “I enjoyed how the book provided different scenarios so you can cater the plan to your own lifestyle, such as what to eat on a first date, at a stadium, or during the holidays- places where even the healthiest eaters struggle.” –Instagram: @thelastbiteblog“…great tips on getting the most out of food, like vegetable preparation and freezing. I appreciated “The Sub Shop” segments which acknowledged not-so-healthy traditions but offered better plans…After initially skimming the book, I immediately went to Chapter 35, “What to Eat…When you Don’t Want to Lose Your Mind.” The authors do have a sense of humor, especially in this chapter.” –Eliot’s Eats“I generally trust National Geographic to get their facts and science right, so that's a big plus for this informative and fun to read book by two doctors who are associated with The Dr. Oz Show.” –Beth Fish Reads“Dr. Michael Roizen and Dr. Michael Crupain—the two doctors I always turn to for the latest scientific discoveries—explain that timing really is everything in this insightful, fun, and revolutionary book. What to Eat When shows that when you eat is just as important as what you eat—and reveals the right foods for life's toughest circumstances.” –Dr. OzThe writing is hilarious and relatable, and one of the author’s love for salmon only made me crave it more. I gave this book 5 stars because of how informative it is and because it actually helped me look inward and make conscious decisions to change some aspects of my eating habits…As a person who has suffered from chronic migraines for the past eleven years, I am actually eager to start implementing some of the tips this book provided for me. I can’t recommend this book enough! –Instagram: @giuliland“There are so many ways to eat and so many diets out there, I don’t know if it’s one size fits all and that’s what I love about this book. It offers a scientific approach to eating, written by two doctors who know their stuff.” –Literary Quicksand“What a lovely refreshing and bright health book!...I think you learn a thing or two by reading this book… It is very scientific but easy to read. It will help you make lifestyle swaps but would also appeal to those seeking help with health issues such as ‘What to eat to improve fertility’ and ‘What to eat when you want to reduce inflammation’. It’s worth a read.” –Instagram: @readingwithwine “It really does matter what you eat, not just how much. And now, two of my favorite doctors take our collective knowledge a step further by looking at the timing of when you eat your calories: your circadian rhythm dictates a lot more about when you should eat than you probably realize. Through clear-eyed writing and diligent research, Drs. Roizen and Crupain explain why The When Way might just be the best approach to eating.” –Sanjay Gupta“When we think about eating, we focus—as we should—on the quality and quantity of what we eat. It’s becoming clear that we also need to think about chronology—when we eat. Drs. Roizen and Crupain’s fun and revealing exploration of the biology of timing and eating will help you eat the way your body really wants you to." –Andrew Weil

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Book SynopsisBread is a staple part of our diet in the West, yet all too often we rely on processed, packaged loaves that are low in nutrients and uniform in taste. Bread brings the excitement back to bread. The emphasis is on the pleasures of daily home-baking, whether you own a bread machine or mix your dough by hand. An authoritative introduction sets out the basics of bread making, from the equipment and ingredients you will need to the techniques necessary to achieve perfect results every time.The chapters that follow present a collection of more than 100 superb recipes for breads of all kinds – including everyday rolls and loaves, exotic flat breads, mouthwatering teabreads and bakes, rustic Mediterranean-style breads, and festive loaves for special occasions. Also featured is a number of gluten-free breads for those on a restricted diet, and a selection of recipes specially developed for use in breadmachines. Whether you are an experienced baker or a complete novice, Bread will revolutionise your morning toast, your lunchtime sandwich and your evening meal.

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Book SynopsisBursting with quick, simple and deliciously healthy recipes, "Healthy Speedy Suppers"will inspire anyone who feels too tired or busy to cook at the end of the day.Katriona MacGregor started her Speedy Weeknight Suppers column for"The Telegraph"online in 2013, after a move back to exhausting London office life caused a slump in her diet. Resolving to break away from eating ready meals and cheese on toast every night, she began developing recipes that took no more than 40 minutes to make, were packed with good quality, wholesome ingredients, and tasted fantastic. The recipes are fresh, seasonal and nutritious and showcase a broad range of influences from around the world. Ingredient lists are short, prep is kept to a minimum and the methods are relaxed - often featuring one-pot or one-tray cooking. All of them have been put to the test at home after a busy day in the office, and the ingredients are easy to find and can be scooped up on the way back from work. Ranging from the summery Strawberry, Fennel & Chicken Salad, to warming Aubergine & Red Lentil Curry and zesty Sea Bass with Thai Vegetable Noodles, there is something here for every mood, diet and seasons.Most of the recipes are wheat- and dairy-free, and are all naturally low in fat, sugar and refined carbohydrates. Also including a guide to larder essentials, suggestions for leftovers, ingredient substitutions and simple variations, this is a one-stop cooking resource for stressed, busy people."

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Book SynopsisThe quintessential style, cooking, and home interior book from Soho House, the world's leading members' club.Since the first Soho House opened its doors over 25 years ago, we've learnt a bit about what works. Contemporary, global yet with something quintessentially English and homely at its heart, this is Soho House style explained by its experts:- From planning a room to vintage finds: bringing the Soho House look home.- Our House curator's advice on how to buy, collect and hang art.- The art of a great night's sleep: how to design the perfect bedroom.- No-fuss recipes and chef's tips: here's how to make your favourite House dishes.- Inside Babington: our take on country-house living. Wellies optional.- Flip-flop glamour and poolside style from Soho House Miami Beach.- All the secrets of cocktail hour: House tonics and barman's tips.- Spa treatment at home, DIY facials and chocolate brownies.Eat Drink Nap, a 300-page highly illustrated book, with a foreword from founder Nick Jones, and photography from leading food and interiors photographers Mark Seelen and Jean Cazals, shares the Soho House blueprint for stylish, modern living, the Soho House way.___________________________________________Readers love EAT, DRINK, NAP:'A fun and stylish guide to a better life''A perfect coffee table book!''I love it and people comment and do flick though it when they are at my home''Simple but elegant. . . and chocked full of beautiful pictures and wonderful information for making your house a home.'Trade ReviewIf you’re looking for inspiration for interior design, party hosting or catering, this stylish lifestyle guide is perfect… a fascinating look behind the closed doors of this celebrated private member’s club * Seven Days Sunday Mail *

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Book SynopsisFood and travel writer Diala Canelo shares 100 healthy, vegetable-forward recipes inspired by her international travel.

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Book Synopsis100 delicious recipes – all under 400 calories – from the authors of Pinch of Nom, the fastest-selling cookbook of all time.Great-tasting recipes. Hassle-free slimming.Featuring proper breakfasts, light takes on family favourites, cheeky fakeaways and speedy midweek meals, Pinch of Nom Everyday Light is full of hearty, everyday recipes – nearly half of which are vegetarian. From Fish and Chips to Pizza Loaded Fries, Sloppy Dogs to Firecracker Prawns, and Hash Brown Breakfast Bake to Crying Tiger Beef, every recipe is under 400 calories including accompaniments, and has been tried and tested by twenty Pinch of Nom community members.'These tasty, healthy recipes are so easy and made with simple-to-find ingredients. We’re so proud of this food that the whole family can enjoy together. We hope you like making the dishes, but mostly we hope you love eating them!' - Kate & KayTrade ReviewThe Pinch of Nom authors are clearly geniuses. -- The TimesI find myself more roused to action by these recipes – easy, irreverent, inexpensive – than I am by a lot of the more involved recipes that grace the highbrow weekend food supplements. -- Ruby Tandoh, GuardianTurning “healthyish” food into a phenomenon -- Eleanor Steafel, Daily TelegraphPinch of Nom is headed up by pro foodies...recipes are accessible for all in terms of budget and availability. -- Anna Hunter, Get the GlossDelicious dishes that won't pile on the pounds. -- Daily MailDelicious and diet friendly! -- Best

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Book SynopsisHow to Raise a Loaf - All you need to become a master sourdough baker!How to raise a loaf and fall in love with sourdough is a new accessible guide to bread baking by amateur baker Roly Allen.Want to learn to bake bread without over-complicated recipes and pages and pages on kneading technique? This new book makes the key techniques of traditional baking easy to understand, with step-by-step photo instructions and a simple overview of the magical processes that turn wild yeasts into a living baker's starter, and a bowl of flour into a glowing crusty loaf. Recipes include rye loaves, sourdough pizza, grissini, rolls and more, as well as suggesting surprising flavours (think chocolate, tomato, olives and linseed) to incorporate into your sourdough bakes.You don't need to be an expert baker to make your own sourdough at home; though once you're hooked, and want to get fancy, the book will tell you what lames, bannetons, brushes and stones to invest in.Sourdough is one of the biggest stories in food, with a whole generation converting to the rich flavour of the bread. In How to Raise a Loaf, Roly Allen promotes the health benefits of this probiotic bread, as well as the mindful quality to baking; "With music on in the background, and no goal in mind other than the loaf you're working on, it is easy to slip into a state of mental 'flow', when you don't notice time passing, your worries slip away, and mind and body become deeply relaxed. When times are bad, this mental and emotional reset is better than anything."The small format and clear instructions make this the perfect baking guide for beginners!Trade Review“Almost sounds like a childcare manual…But this is an easy-to-follow guide to baking sourdough. Roly Allen makes creating and maintaining a starter look like child's play: his book is sure to get more people making their own sourdough and going beyond the basic recipes." -- The Bookseller"Baking sourdough and banana breads at home has become the resounding Instagram hobby during isolation. This cookbook from Roly Allen will help you make the ultimate loaf." -- Vogue"From a beautifully pink beetroot-speckled loaf to a fragrant sundried tomato and black olive sourdough and a rich chocolatey variation that goes perfectly with ice cream, these original recipes will definitely enliven your lockdown baking. Spread thickly with a pat of butter and you’ll never look back." -- Stylist

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Book SynopsisThe Food Almanac II is an annual, seasonal collection of recipes and stories celebrating the joy of food – a dazzling, diverse mix of memoir, history, short stories and poems alongside recipes, cooking tips, menus and reading lists. Following on from The Food Almanac, which was shortlisted for the Jane Grigson Trust Award and the Fortnum & Mason Food & Drink Awards and received a tranche of stunning reviews, the second in the series offers another fascinating collection of recipes and stories. Prepare to go on a seasonal and joyful journey of food and what it means to different people. This curation is a dynamic, diverse mix of history, memoir, stories and poems, alongside recipes, cooking tips and techniques, menus and reading lists – from Caroline Eden describing the dining car on the Siberian Express to Diana Henry honouring the softness of autumn, from Simon Hopkinson discussing the glory of puddings to Russell Norman celebrating bitterness in the beautiful form of chicory and its many Italian varieties. Each month includes a seasonal three-course menu from food writers such as Jeremy Lee, Tommi Miers, Emily Scott and Calum Franklin, plus additional recipes from the likes of Mary Berry, Asma Khan, Darina Allen and Gill Meller – there is an abundance of thought-provoking, hunger-making food writing for you to tuck into, whatever the season. This book is an inspirational companion in the kitchen and an enriching, comforting read for the armchair cook. Join Miranda York, editor of At The Table, as she guides you through the year, accompanied by legendary food writers, lauded chefs, up-and-coming poets and award-winning novelists.Trade Review‘Even more handsome and diverting than the first. A gorgeous mixture of menus, food writing and book lists for every month of the year. A book to read.’ - Diana Henry 'Beautifully illustrated, winningly written' – The Times 'Beautifully illustrated and produced, it’s a book to curl up with as we head towards the darker months.' – Telegraph Weekend 'What better gift for a foodie?' -The Bookseller 'The perfect book to tuck into for a long read during the cold days and nights of winter and then dip back into throughout the year.' – The Independent 'A literary pick-and-mix by your favourite food writers…suitable to enjoy snuggling under the duvet, with Love Actually on a loop.’ – The Oldie 'A lovely, convivial celebration of all that is good about food.' – The Simple Things 'This is one for the armchair cook who likes to dip in and out of a volume of good food writing. Simply lovely. – The Irish Sunday Times 'This is a book to keep both in the kitchen and on your bedside table. Reading it felt as soothing as podding broad beans. This collection of seasonal thoughts & recipes is packed full of delicious treats from wonderful food writers, from Claudia Roden to Diana Henry, from Itamar Srulovich to Meera Sodha.' – Bee Wilson "A joy for anyone who loves reading about food, The Food Almanac weaves poetry, recipes, essays and illustrations together to make a book that will carry you through the year. Rich, diverse and thoughtful." – Diana Henry "Not just a book for all seasons, but for all moods too – a timeless, eclectic, truly satisfying feast of great food writing." – Felicity Cloake "A brilliantly curated collection of work from the best, freshest and most thought provoking voices in food." – Tim Hayward "The Food Almanac is a tonic for the palate and the mind." – Fuchsia Dunlop

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Book SynopsisThis irresistible guide boasts a bounty of recipes from ginger and honey-glazed ham to goose with roasted apples - and the techniques section covering fish, poultry, meat, vegetables and sauces makes it ideal for the roasting rookie.

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Book Synopsis"...this book is a particular godsend to those who have only recently adopted the plant-free life, as well as those who are trying to cut down on meat consumption and boost intake of vegetables generally." - Nigella LawsonSimple, straightforward and delicious – Easy Speedy Vegan is the ultimate guide for plant-based mealtimes, bringing you 100 new recipes from bestselling author Katy Beskow. Easy to prepare, quick to cook and using readily available ingredients, this book is not only the go-to cookbook for new and established vegans, but also for home cooks looking for effortless ways to bring plant-based meals into their kitchen. The modern world of vegan cooking can often be confusing, but with a list of easy-to source store-cupboard essentials, useful kitchen equipment, details on common vegan substitutions and demystifying explanations of increasingly popular vegan ingredients (such as jackfruit and silken tofu) you’ll be able to produce delicious food, every time hunger calls. Whether you've got 10, 20 or 30 minutes, there’s something to satisfy at any time of the day, no matter how little time you have. This is feel-good, effortless food by an expert in vegan cooking – and the only plant-based cookbook you’ll ever need. Trade Review...this book is a particular godsend to those who have only recently adopted the plant-free life, as well as those who are trying to cut down on meat consumption and boost intake of vegetables generally. I’m sure long-standing vegans will be very happy with it too, of course, and indeed any of us who cook daily, often in a rush, have cause to be grateful for new ideas that are accessible, fast, and flavoursome. * Nigella Lawson *

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Book SynopsisThe Big Book of Low-Carb Recipes is the essential tool for anyone who is interested in controlling their weight by cutting down their intake of carbohydrates. And if you thought that a low-carb lifestyle meant eating unlimited amounts of unhealthy, fatty foods, then think again! The key to success is eating the right type of carb alongside good sources of protein and fat. By focusing on unrefined carbohydrates - and eating these in carefully controlled amounts - you can keep blood sugar levels steady, have heaps of energy, and feel full for longer. Featuring innovative, delicious and nutritionally balanced dishes, The Big Book of Low-Carb Recipes provides a safe and responsible blueprint for low-carb eating.

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Book SynopsisEven if it is raining outside, this little book of sunshine will help lift the gloom with a wealth of comforting, cheerful dishes to keep the summer atmosphere alive. All tried-and-tested by Britain's top-selling BBC Good Food Magazine, these Mediterranean recipes are guaranteed to be packed full of intense flavour. With full-colour photography to accompany every dish and a practical ingredients list of Mediterranean authentics and easy-to-find alternatives, this really is a must-have summer cookbook.

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Book SynopsisA student cookbook with a difference, The Hungry Student Vegetarian not only gives more than 200 quick and cheap meat-free recipes that are so tasty, even hardened carnivores will keep turning up for dinner. There are also indispensable tips on budgeting, lunchbox ideas, healthy eating and how to get creative with leftovers.With chapters dedicated to Bring on Brekky, Comfort Food, Roasted and Baked, Made in a Flash and All the Carbs, there are opportunities for impromptu parties, end of the month budget creations and comfort foods for one.All the recipes in this book are balanced for a healthy vegetarian diet, and they each have an affordability stamp to help with budgeting as well as detailed instructions to make them accessible to even the most novice cook. Forget the textbooks, this is the only book you'll ever need to get through your first year!

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Book SynopsisDelicious modern recipes from Death by Burrito, the revolutionary Mexican eatery which was based in the heart of East London.A far cry from the Tex-Mex style of Mexican fast food, where cheese and mince dominate, the dishes in Death by Burrito put taste first - the truly exceptional range of starters, main meals and sides prioritises fresh, vibrant flavours: Smoked Beef Short Rib Mole Tacos, Deconstructed Guacamole with Blue Corn Tortillas and Crab Cakes also look stunning on the plate.To recreate the atmosphere of Death by Burrito at home, the perfect tequila cocktail is essential: the legendary Taqueria Toreador Slushy is sure to become a favourite.

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Book SynopsisLEARN THE RECIPE FOR STARTING A SUCCESSFUL BUSINESSFor the first time ever, founder of Sprinkles cupcakes, Candace Nelson, is sharing the recipe for success in her new book, Sweet Success. She will walk you through the steps she took to build a globally beloved brand, so you can do it too. Although she deals in frosting, there’s no sugarcoating here. Candace pushes back the kitchen door to reveal mistakes, misses, and lessons learned the hard way. Readers will learn how to: Obtain the key ingredients to any successful business Craft the mindset of an entrepreneur Learn the secret recipe for packaging a product for profit Turn kitchen experiments into top selling products Cultivate a community of brand evangelists Step into a personal brand to amplify the business Know where to put marketing dollars most effectively And much more.  In a time of unprecedented disrupTrade Review'If you are curious about starting a business that will break through all the noise, Sweet Success is where you should begin. Learning from Candace is like taking a crash course in creativity, innovation and hard work. As a world class female founder, Candace shares her most valuable wisdom to guide readers on the path from idea to exit. A must-read manual for any aspiring entrepreneur!' * —Reese Witherspoon, Founder Hello Sunshine *'In Sweet Success, Candace provides a clear roadmap for building a successful business. With powerful personal stories and practical advice, this book will inspire future entrepreneurs to push past doubts and go for it.' * —Sheryl Sandberg, Founder of Lean In and Option B *'Sweet Success is a must-read for anyone who has ever dreamed of being an entrepreneur. With humility and humor, Candace shares her secret roadmap to building a beloved brand and national chain from her tiny Los Angeles apartment. If you have ever tasted the magic of a Sprinkles cupcake, you know you're in for a treat with this life changing book!' * —Whitney Wolfe Herd, Founder and CEO, Bumble *Candace disrupted a legacy industry by focusing on one simple thing--the cupcake--and created a celebrity, Oprah-endorsed craze that changed her life forever. From cultivating an entrepreneurial mindset to pinpointing and testing the idea, establishing an authentic brand, and keeping the innovative spirit going, Candace shares the secrets to her success and proves that great things can happen when you set an intention and go after your dreams. * Nyakio Grieco, Founder, Thirteen Lune *Candace turns up the heat to melt the barriers to entrepreneurship and invites everyone to the table by providing her simple recipe for success. This book is a flurry of practical advice from Candace and fellow female business owners: smart, funny, and straightforward. You'll immediately be inspired to get the burners going on your business idea by reading Sweet Success. * Jenna Kutcher, New York Times Bestselling Author and Host of The Goal Digger Podcast *Who opens a temple to carbs at the height of the low-carb craze? Nobody--except Candace, who had the audacity to start Sprinkles in 2005, sparking a cupcake bakery revolution that has inspired a generation of female entrepreneurs. This book brings that bravado to readers ready to take the next step in pivoting toward a much sweeter career and life. Through the eyes of an innovator, she gives you the strength and belief in yourself to defy expectations with any creation. * Denise Woodard, Founder and CEO, Partake Foods *

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Book SynopsisTap into the secrets of great salads, from sassy dressings to crispy, crunchy greens that awaken your taste buds. Salad Recipes For Dummies is packed with 150+ recipes for delicious salads for every lifestyle. Discover different ways to craft a salad, from zesty dressings to unique greens and grains. Explore the necessary tools to serve creative salads, from knife skills to a composed design. Get ready to globetrot, whipping up creamy salads from Eastern European to vibrant herb-focused Mediterranean main dishes and curried legumes inspired from India. Go from boring to bold with over 20 dressings. Skip the salad kits at the store and learn how to craft your own! Step beyond romaine and ranch with ideas for different base options (kale, watercress, or Swiss chard anyone?) eye-popping toppings, DIY salad kits, fruit salads, seasonal salads, and beyond. Leave the oven off and feel nourished with recipes like Lemon Orzo Pasta Salad, Cucumber Tomato and Goat Cheese, Italian Tortellini aTable of ContentsIntroduction 1 Part 1: Breaking Down the Parts of a Salad 5 Chapter 1: Salad Basics 7 Chapter 2: Tools and Techniques 15 Chapter 3: Going Shopping 23 Part 2: Making a Plan 29 Chapter 4: Boosting Nutrition with Salads 31 Chapter 5: Making Salad-Inclusive Meal Plans 35 Part 3: Jump-Starting Your Salad Journey 43 Chapter 6: Dressings 45 Chapter 7: The Classics 63 Chapter 8: Weeknight Side Salads 79 Chapter 9: Going Global 95 Chapter 10: Going Bold with Bowls 119 Chapter 11: Plant-Forward Protein Salads 133 Chapter 12: Crowd Pleasers 149 Part 4: Getting Creative with Salads 163 Chapter 13: Pantry Stars 165 Chapter 14: Starchy Salads 173 Chapter 15: Fruity Concoctions 187 Chapter 16: Sweet Salads 205 Part 5: The Part of Tens 215 Chapter 17: Ten (or So) Tips for Building Salads in a Jar 217 Chapter 18: Ten Homemade Salad Kits 223 Chapter 19: Ten Fun Ways to Add Crunch to a Salad 229 Chapter 20: Ten Common Types of Produce and How to Keep Them Fresh 233 Part 6: Appendixes 239 Appendix A: Metric Conversion Guide 241 Appendix B: Food Storage Guide 245 Appendix C: Food Safety Guide 249 Index 253

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Book SynopsisOriginally published as Relish, a fully revised and updated edition of the eye-opening story of one woman's incredible appetite for life: Dame Prue Leith, judge of hit show GREAT BRITISH BAKE OFF, tells all from childhood in South Africa to becoming a DBE.'What a terrific tale it is - of a South African girl who could stand the heat and made the kitchen into a remarkable career' TelegraphPrue Leith describes herself as greedy in all senses of the word. Cook, caterer, restaurateur, food writer, journalist, novelist, businesswoman, teacher, television presenter, charity worker, lover, wife and mother, she has certainly lived life to the full. Prue came to London in the early 1960s and, not long afterwards, opened Leith's Restaurant. By the mid-seventies she was a food columnist on the Daily Mail, had published several cookbooks and opened Leith's School of Food and Wine. But it wasn't all work. Prue writes with honesty of her love life, her longing for children, the birth of her son, the adoption of her daughter and much else besides. In this fully revised and updated edition she tells of how she met, fell in love with and married John Playfair as well as her exciting role as a judge on Great British Bake Off, now a hit show in the United States as well as the UK. Prue's down-to-earth attitude to life and her remarkable energy are an inspiration to women readers everywhere.

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Book Synopsis THE NO.1 SUNDAY TIMES BESTSELLERShortlisted for the Book of the Year - Food & Travel Reader AwardsFrom the author of Persiana - the golden girl of Middle Eastern cookery - Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats.Praise for Persiana:'Loving Persiana' - Nigella Lawson'An instant classic' - Observer Food Monthly'The most exciting debut cookbook of the year' - Sunday Telegraph Stella'A fantastic treasure trove of good food' - Raymond Blanc'Sumptuous, thrilling, learned and downright brilliant' - Mail on Sunday'The most appetizing book - I want to eat every page of it' - Pierre Koffmann'Sabrina cooks the kind of food I love to eat' - Bruno Loubet'Brilliant for the novice, the timepoor and even the seasoned cook' - Guardian'Will have you salivating with Pavlovian gusto on page after page' - Independent'This book will delight fans of Ottolenghi-style food' - Waitrose Kitchen'Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off' - Huffington Post'A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond' - A Little Bird'The latest doyenne of Persian food' - MetroTrade ReviewLoving Persiana -- Nigella LawsonAn instant classic * Observer Food Monthly *The most exciting debut cookbook of the year * Sunday Telegraph Stella *A fantastic treasure trove of good food -- Raymond BlancSumptuous, thrilling, learned and downright brilliant * Mail on Sunday *The most appetizing book - I want to eat every page of it -- Pierre KoffmannSabrina cooks the kind of food I love to eat -- Bruno LoubetBrilliant for the novice, the time-poor and even the seasoned cook * Guardian *Will have you salivating with Pavlovian gusto on page after page * Independent *This book will delight fans of Ottolenghi-style food * Waitrose Kitchen *Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off * Huffington Post *A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond * A Little Bird *The latest doyenne of Persian food * Metro *

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Book SynopsisDecorating picture-perfect cookies is easier than ever with this helpful guide to making dazzling cookie art with buttercream, from Melissa Broyles, the professional baker behind Sugarbombe. Buttercream icing is easy to make and forgiving to work with, unlike the finicky and traditionally used royal icing. This book brings this simple technique front and center, so you can pipe creative and contemporary cookie designs without the fuss! You’ll perfect Melissa’s foolproof buttercream recipe, then pipe over 25 of her most sought-after designs, from spooky Halloween characters to whimsical springtime scenes. Each project is laid out with step-by-step photos and detailed directions that guide you through the hand motions. You’ll decorate with success no matter your skill level! Make enchanted forest scenes with Pinecone Bouqetes and Mythical Mushrooms, or cute desert critters such as Lovely Little Llamas and Desert Lighting Bugs. From cookies perfect for celebrating sweater weather, like Spooky Little Ghosts and Frosty Snowmen, to charming springtime designs like the Cheery Chicks and Blooming Tulips, this book has the perfect cookie for every holiday and event. Best of all, you can find the stencil for each cookie right in the back of the book, so you have everything you need at your fingertips. Get ready to bring your baking to a whole new level, with this beginner-friendly guide to making beautiful buttercream cookies.

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Book SynopsisThis book is an extraordinary journey into the universe of wine, a journey of images and words that follows the history of a noble product. Enhanced by the photographs of Fabio Petroni, a master of still-life shots, this book reveals all the facets of wine: its ancient origins, the migration of historic grapevines, the phases of wine production (grape cultivation and harvesting, winemaking, aging and conservation), the principles of wine tasting, and the presentation of the principal wines and winemaking areas on a world level. An important section of the book provides 40 in-depth descriptions of the world's most prestigious wines–their origin, the organoleptic characteristics, and the best pairings of varietals with certain dishes. Wine Sommelier also illustrates the secrets of cellar management and storage, the rules regarding serving temperature and decanting, and how to read the label and select the right bottle.

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Book SynopsisKolkata is an exhilarating city in West Bengal with a vibrant foodie reputation. Considered the cultural capital of India and nicknamed ‘City of Joy’, Kolkata is an amalgam of old and new India, and its cuisine draws influences from far afield, combining historic Mughal, Chinese, Tibetan and British colonial elements to form a unique food landscape that begs to be explored. Famous for their love of fish, vegetables and desserts, Bengalis place great emphasis on eating well and their delicious regional specialities are justly revered. In this stunning book, Rinku Dutt showcases the best food the city has to offer, with more than 70 simple recipes that can be easily recreated in home kitchens. The unique atmosphere of the city is brought alive with arresting food and travel photography, telling the story of a city bursting with energy and diversity, of numerous cultures and traditions, with ever-popular street food, a thriving restaurant and café scene, and the legacy of family favourites handed down through generations. From sustaining breakfasts, simple lunches or favourite street-food bites, to rich and fragrant dinners and delectable sweets, there is so much to discover in Kolkata.

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Book Synopsis'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella LawsonInspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi’s and Sami Tamimi’s original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.A new introduction sheds fresh light on a book that has become a national favourite.Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem. Praise for Ottolenghi: ‘[A] book that has barely left my kitchen…the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of’ Nigel Slater, The Observer Magazine‘Possibly the best cookery book I have ever owned. The recipes…are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.’ Caroline Jowett, Daily Express‘A wonderful book for vegetarians and cake lovers alike’ Bee Wilson, Sunday TimesTrade ReviewOttolenghi’s ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design. -- Ebury Press * Ebury Press *

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Book SynopsisThe bestselling second cookbook from Hemsley + Hemsley, including recipes from Jasmine and Melissa's Channel 4 series Eating Well with Hemsley + Hemsley.Good + Simple celebrates the pleasure of delicious food that is simple to make, a joy to share and just so happens to be good for you. Jasmine and Melissa Hemsley’s principles of healthy home cooking built around gut health, whole foods and affordable ingredients show how tasty and achievable eating well can be.The sisters have created 140 nutritious and exciting new recipes – reworked classics, prepare ahead dishes, fast suppers with leftovers for packed lunches, energising breakfasts and snacks, satisfying breads, desserts and bakes. Infused with Jasmine and Melissa’s love of cooking and eating, Good + Simple includes plenty of practical tips and down-to-earth advice to help you gain confidence in the kitchen, plan for the coming week and cook foryou and your family with ease. Enjoy real food. Look and feel amazing every day.Trade ReviewMy three most-used cookery books - Nigella, Ottolenghi and these girls [Hemsley + Hemsley]. I live on their stuff. It is JOYOUS! -- Caitlin MoranI love everything these gorgeous sisters create. * Vogue *This is so so good. -- Jenni Murray * Woman's Hour, BBC Radio 4 *The Hemsley sisters deliver dishes that are as nutritious as they are delicious. * The Times Magazine *When it comes to healthy, nutritious, sustainable eating, they are quite simply hors pair. * The Guardian *Table of Contents 1: INTRODUCTION 2: THE HEMSLEY + HEMSLEY PHILOSOPHY 3: 15 H+H PRINCIPLES FOR EATING WELL 4: GOOD + SIMPLE COOKING TIPS 1: NOTES FOR VEGANS, VEGETARIANS AND THOSE WITH ALLERGIES 5: GETTING STARTED 6: THE ONE-WEEK REBOOT 7: BREAKFAST 8: SOUPS AND STEWS 9: SIDES AND SNACKS 10: SANDWICHES AND SALADS 11: FISH AND MEAT 12: VEGETABLE MAINS 13: DIPS, DRESSINGS, SAUCES AND SPREADS 14: BAKING, DESSERTS AND SWEETS 15: DRINKS 16: PLANNING AHEAD 1: SUNDAY COOK-OFF 2: TWO WEEKLY MENU PLANS 17: STOCKING YOUR KITCHEN 18: KITCHEN ESSENTIALS 19: H+H LIVING 20: EATING WELL ON THE GO 21: INDEX 22: ACKNOWLEDGEMENTS

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Book SynopsisTo accompany the major BBC Two series, Rick Stein’s Long Weekends is a mouthwatering collection of over 100 recipes from ten European cities. Rick’s recipes are designed to cater for all your weekend meals. For a quick Friday night supper Icelandic breaded lamb chops will do the trick, and Huevos a la Flamenca makes a tasty Saturday brunch. Viennese Tafelspitz is perfect for Sunday lunch, and of course no weekend would be complete without Portuguese custard tarts or Berliner Doughnuts for an afternoon treat. Accompanied by beautiful photography of the food and locations, and complemented by his personal memories and travel tips for each city, Rick will inspire you to re-create the magic of a long weekend in your own home.

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Book SynopsisLive well and feel great - go vegan in 15...The vegan revolution is here. More and more people are looking to eat and shop in a way that treads as lightly as possible on our fragile planet and that doesn't cause suffering to animals. In Vegan in 15, renowned green food blogger and cook Kate Ford presents the easy way to 'go vegan' - showing you how to conjure up incredibly tasty meals in just 15 minutes, without having to make trips to multiple health food shops in search of obscure ingredients.Full of flavour and character, and containing all the nutrients you need for optimum health, Kate's irresistible recipes will inspire you to get the most out of a vegan lifestyle, whether you are an established green eater or simply looking for a way to begin.Trade Review"Vegan cook Kate Ford shares her quick, easy recipes - with no odd ingredients" The Times; "Brilliant! Chock full of easy recipes and great tips and advice." Hello!

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Book SynopsisChef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavoured mushroom dishes. The button mushroom better make room on the shelf. We're seeing a growing number of supermarkets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks are buying previously obscure species from growers and gatherers at local farmers markets and adventurous cooks are collecting all manners of edible mushrooms in the woods. People are asking the question, "Now that I have it, what do I do with it?" Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms.Shroom is that book and Chef Becky Selengut is that tour guide. In a voice that's informed, but friendly and down-to-earth, Selengut's Shroom is a book for anyone looking to add mushrooms to their diet, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Maitake Tikka Masala, King Trumpet and Tomato Sandwiches with Spicy Mayo, and Hedgehog Mushrooms and Cheddar Grits with Fried eggs and Tabasco Honey. Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut's wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.Trade ReviewChosen as one of the Best Cookbooks of 2014 by NPR:"I think it's fair to say that most professional cooks are generalists, as comfortable breaking down a game bird as they are layering a ratatouille. Pastry chefs excepted, it's rare for them to focus on just one tiny corner of the food pyramid. But Seattle-based chef Becky Selengut has a thing for fungi, and we should all be grateful for that.Chapter by chapter, Shroom offers up a careful selection of just 15 relatively easy-to-find varieties. The recipes are tributes to each mushroom's specific character: meaty shiitakes standing up to soy and fish sauce and glamming it up over plain rice; delicate-flavored, buttery chanterelles gently jostled among aromatics and herbs; woodsy black trumpets enhanced with smoke and wine; costly truffles married with rich meats. And because readily available dried mushrooms are in many cases even more powerful than their fresh counterparts, you can commune with your inner hobbit both in and out of season." (T. Susan Chang, NPR)"Shroom" is both a primer that should sit on every kitchen shelf and a class with a chef..." "The photography is amazing..." "...you’ll be a better person for having flipped through the pages." (Sarah Platanitis, Mass Live)

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Book SynopsisCreate wholesome meals with this egg-themed cookbook, featuring 50 recipes complemented by full-color photographs of each dish. Whether you prefer your eggs fried or scrambled, boiled or poached, you’ve undoubtedly enjoyed the distinguishable taste of the yolk paired with the whites’ mild flavor. Packed with protein, eggs are the perfect breakfast food—yet we can make them an integral part of every meal. Eggs is a cookbook by Julia Rutland that features 50 recipes—from beverages and breads to soups and entrees—for cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every dish is a crowd-pleaser! The book’s full-color photography adds to the enjoyment of cooking. Plus, an introduction to the types of eggs along with basic tips on cooking eggs help to ensure that you always prepare them just right. Inside you’ll find: 50 recipes—tested and tasted by the author, a professional food stylist Breakfast, breads, entrees, sides, and more Full-color photography from a professional food photographer BONUS: Introduction to egg types and basic tips for cooking eggs We love eggs because they remind us of eating around the table with family, of baking with parents and grandparents. Add Eggs to your cookbook collection, and take your egg-based dishes to the next level of flavorful goodness. Table of ContentsAcknowledgments Introduction About Eggs Beverages, Breads, and Breakfast Appetizers, Soups, and Salads Entrees and Sides Sweets Index About the Author

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Book SynopsisGet ready to take your raw dessert game to the next level with this collection of insanely delicious and nutrient-packed vegan recipes. Professional raw chef and culinary instructor Crystal Bonnet shows you how to make plant-based treats with fresh, creative flavours - from earthy lavender truffles to refreshing mint cream tarts. Her straight-forward directions make it easy to create fluffy cakes, gooey brownies and perfectly creamy chocolates using your dehydrator, freezer and other conventions of the raw kitchen. From beloved classics to desserts you never thought could be enjoyed raw, here are just some of the delectable recipes you'll find: Three-Layer Tiramisu Cake, Chocolate Mousse Cake with Cherry Jam, Blackberry Ginger Lime Zebra Cheesecake, Pecan Pie with Rosemary and Orange, Banana Cream Pie with Gingerbread Crust, Mocha Donuts with Espresso Glaze, Lemon Poppy Seed Coconut Shortbread Cookies, Strawberry Rose Pistachio Cream Slice, Double Chocolate Red Velvet Brownies, Hawaiian Sunshine Crumble Squares. With this impressive collection of recipes, you'll enjoy your favourite desserts without ever having to compromise on your health again.

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Book SynopsisThis is a complete guide to growing and cooking perfect natural produce, with over 150 step-by-step recipes. It deals with growing and cooking food the natural way, with chemical-free gardening and delicious organic recipes. It is packed with practical advice to help you achieve outstanding results in all aspects of designing and maintaining an organic garden. It provides advice on soil, aspect, sowing, aftercare, natural ways to deal with pests and diseases, harvesting and storage.

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